Spicy Pickled Beets Recipe
Ingredients
| Beets | 4 Pound, cooked | |
| Onions | 3 Cup (16 tbs), thinly sliced | |
| Cider vinegar | 2 1/2 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Sugar | 2 Cup (16 tbs) | |
| Mustard seed | 1 Tablespoon | |
| Allspice | 1 Teaspoon | |
| Whole Cloves | 1 Teaspoon | |
| Cinnamon stick | 3 , broken |
Directions
To cook beets: Wash and drain beets.
Leave 2 inches of stems and the tap roots.
Cover with boiling water and cook until tender.
Remove peel.
Combine remaining ingredients in a large sauce pot.
Bring to a boil.
Reduce heat and simmer 5 minutes.
Add beets and cook until heated.
Remove cinnamon sticks.
Pack hot beets into hot jars, leaving 1/4 inch head space.
Pour hot pickling liquid over beets, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 30 minutes in boiling water bath.
Leave 2 inches of stems and the tap roots.
Cover with boiling water and cook until tender.
Remove peel.
Combine remaining ingredients in a large sauce pot.
Bring to a boil.
Reduce heat and simmer 5 minutes.
Add beets and cook until heated.
Remove cinnamon sticks.
Pack hot beets into hot jars, leaving 1/4 inch head space.
Pour hot pickling liquid over beets, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 30 minutes in boiling water bath.
Chef
